Ingredients35 m servings 60
- Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
- Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.
Per Serving: 60 calories; 2.7 9 1.9 0 35 Full nutrition
ReviewsRead all reviews 22
Delicious. Made with the freshest zucchini, yellow squash and corn from the farmers market. I subbed canned San Marzano tomatoes for the romas because that's what I had on hand and because tom...
What a wonderful summer time dish and a great way to cook squash. I’ve made this at least a half a dozen times already this summer and it’s turned into a real comfort food. I’ve been doubling...
This is a great recipe! I used two zucchini because I couldn’t get the yellow squash, and used a 540ml can of ‘garlic and olive oil’ stewed tomatoes because that’s what I had. It’s so flavourful...
I love this dish. In New Mexico it is called calabacitas. The one suggestion is to add some green chile.
This was a delightfully quick and simple dish to make. I modified the recipe slightly by adding 2 chicken breasts and a sliced avocado! I was able to influence a friend to make it too!
Oh my goodness, this was really good! Perfect blend of flavors for us! We did sub with a can of petite diced tomatoes (drained). Otherwise, made exactly as written. Perfect side along hubs tacos...